Ingredients for 15 Minute Chicken Tortilla Soup
- Salsa
- 4 cups chicken broth
- Mexicorn
- Kidney Beans
- Chicken
- Cheddar Cheese
- Sour cream, for garnish
- Tortilla chips, for garnish
How to Make 15 Minute Chicken Tortilla Soup
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add 1 diced onion and 2 minced cloves garlic and cook until softened, about 3 minutes.
- Add 1 pound cooked chicken, shredded or diced, to the pot. Stir in 1 (15-ounce) can diced tomatoes, undrained, 4 cups chicken broth, 1 teaspoon chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon cayenne pepper (optional).
- Bring the soup to a simmer and cook for 5 minutes, allowing the flavors to meld.
- Stir in 1 (15-ounce) can corn, drained, and 1 (15-ounce) can black beans, rinsed and drained.
- Simmer for another 2 minutes.
- Serve hot, garnished with tortilla chips, shredded cheese, avocado, sour cream, and chopped cilantro (optional).
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
86 g
Sugar
28g
Fat
34g
Carbs
12g